As an appetiser in the first course of my 7-course dinner, I made these simple, sweet cucumber cups. You can find endless variations on this idea around the web, but the recipe below is my own.
1 large English cucumber
1 tin Alaskan red salmon, cleaned
2 T mayonnaise
1 T chutney
1 T tomato sauce
Salt and pepper to taste
A splash of lemon juice
1. Peel the cucumber in any design you prefer. Discard the rounded end bits.
2. Slice the cucumber into 4–6 rounds of about 3 cm each.
3. Using a teaspoon or a melon baller, remove most of the insides of each round, to form a little cup.
4. Mix all the other ingredients together and spoon into the cucumber cups.
These were easy to make ahead of time, and the crisp cool cucumber offered a refreshing contrast to the sweet, tangy fish mix. As you can see, I served them with Kiri cream cheese squares and cherry tomatoes. Yum!